This is an awesome recipe, which I modified but did not invent. Credit goes to Helene Samuel from France via Dorie Greenspan. You can change this recipe in lots of fun ways, including substituting rice for bread or adding hearty greens, etc. This is similar to the classic version, but the pepper has been removed.

This is the lasagna I grew up eating, and which I am slowly converting to be more healthy. You might want to use all cheeses made with skim milk and a lighter pasta sauce to cut additional calories. The recipe makes enough to fill one 9x13" pan and one loaf pan to the brim. I usually freeze the loaf pan straight away after cooling, and then I have a nicely presentable dinner for 3 or 4 people for another night.

This is a variation on the popular spark recipe 'slow cooker chicken & rice.' I've added broccoli and portobello mushrooms, chicken bullion, onions. The seasoning is pretty flexible, considering how basic and easy the recipe is. The dish should be served over rice, although the rice is not included in the nutritional info to accommodate different rice preferences. Brown rice is excellent with this meal.